Glazed Caribbean Tofu with rice and peasIngredients:
2 (14 – ounce block firm tofu, cut lengthwise in half, and each plank cut crosswise into 6
4 tablespoons vegetable oil
1 onion diced
2 jalapeño chiles, seeded and chopped
1 ½ cups long grain rice
1 (16 ounce) can pigeon peas, drained and rinsed
1 (14 ounce) can coconut milk
1 cup water salt and pepper
¼ cup red pepper jelly
2 tablespoon lime juice
¼ cup jerk spice mix
- Lay tofu slices in single layer on several layers of paper towels, cover with several more layers, and top with rimmed baking sheet. Set heavy skillet or dutch oven on baking sheet and let tofu drain for 10 minutes.
- Meanwhile, heat 2 tablespoon oil in large saucepan over medium high heat. Ad onion and jalapeno and cook until softened, about 4 minute. Add rice and cook until opaque, about 1 minute. Stir in peas, coconut milk, water, and 1 teaspoon salt. Bring to boil, cover, and cook over low heat until rice is tender, about 20 minutes. Season with salt and pepper
- In microwave safe bowl, microwave jelly on high power until bubbly, about 1 minute. Whisk in lime juice. Toss tofu with jerk spice mix. Heat remaining oil in large nonstick skillet over medium high heat until just smoking. Add tofu and cook, turning occasionally, until golden, about 8 minutes. Add jelly mixture to skillet and toss to combine. Simmer until jelly has thickened, about 1 minutes. Serve with rice.